Super (Veggie) Bowl: Bok Choy
Somewhere in China there are two grandmothers I wish I could thank for a super supper. Our new friend Ruby, who is visiting from Beijing, not only is a globe trotting student, but also a no-shortcuts wiz in the kitchen thanks to everyday lessons from family matriarchs. She spent her first Super Bowl in the U.S. making bowls of steaming vegetable dishes alongside our own Veggie Kid. And their choreography was so seamless we almost forgot to watch Beyoncé. Among the highlights:... Read More
Yoga Lovers’ Chocolate Mousse
The last thing I expected to get out of a day-long yoga session was reinforcement for my chocolate addiction. But hey, who am I to complain? With studies of ahimsa (the yogic pledge to do no harm) behind us, and a long afternoon of sweaty asanas ahead of us, my fellow yogis-in-training and I spent our lunch break woofing down healthy, raw, vegetarian meals and comparing notes on food philosophy. Maybe we were ready for a little indulgence because when Devyn Baklini introduced... Read More
Chocolate Cayenne Macaroons
A generous dash of cayenne lends a fiery kick to this flourless confection. PrintChocolate Cayenne Macaroons 8 ounces semi sweet or bittersweet chocolate 4 egg whites 1/2 cup granulated sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 2 1/2 cups sweetened coconut (shredded) 2 teaspoon cayenne pepper 1 teaspoon ground cinnamon Melt chocolate in a stainless steel bowl over a saucepan of simmering water. Set aside. Whisk... Read More
Recipe for Success: Beet, Fennel, Fig & Cranberry-Sage
Whether we’re giving thanks for a lottery win or for more subtle gifts, this salad is a celebratory start for a feast to remember. What would you do if you won a $53,000 lottery? When Bart Potenza and Joy Pierson had the good fortune to ask themselves that question nearly two decades ago, their answer was investing in a new vegan restaurant, New York City’s Candle Cafe, and later, the more upscale Candle 79. Now it’s time for our prize: the release of the “Candle... Read More
Firing Up Food Blogs’ Best
You know what they say about necessity. Just as I started looking forward to entertaining weekend guests, who by the way are not remotely vegetarian, I realized my kitchen’s cooktop, freezer and dishwasher had stopped working in near-perfect unison. So, what’s a veganish girl with a challenged kitchen and carnivorous houseguests to do? Spend a day immersed in reading favorite blogs, of course. Thanks to the following virtual counselors’ vegan, gluten-free... Read More
Cinco de Mayo Countdown: Hot Guac!
Margaritas aren’t the only thing that make us eager to celebrate Mexican heritage. Avocados were the aphrodisiac of Aztec choice. In fact the avocado’s original name, “ahutacatl” translates to err, “testical,” so enough said. Ancient Aztec dads might have kept a close eye on their virgin daughters during an avocado harvest, but modern revelers are glad to know that these vitamin B6-rich “fruits of kings“ enhance stamina and testosterone... Read More
Cinco de Mayo Countdown: Ruboroso ‘Rita
During a particularly indulgent and somewhat girly facial, my ever-stylish friend, Frances, mentioned she’d discovered the perfect margarita. She ran the ingredients past me. Twice. And while it’s hard to take notes when relaxing with closed eyes, cultivating a rosy complexion, I managed to remember the highlights: tart grapefruit, sweet berries, bitters, basil, and of course blanco tequila. Turns out, Frances had consulted a pro, “Bartender Brandon” of Atlanta... Read More
Cinco de Mayo Countdown: Prickly Pear Margarita
Our countdown to a day-long fiesta begins ambitiously, with a recipe not for the faint of heart — or fingers. We found these instructions for an authentic, Texas-inspired Prickly Pear ‘Rita at Saveur.com, and if a pair of leather gloves isn’t among your typical kitchen tools, now might be the time to visit the garage. Sweet Southwestern prickly pears usually find their way to local markets having been cleaned of their tiny thorns, but if you get one fresh off... Read More
Beauty and the Beet
Can beets help you look younger? Probably. As if deliciousness wasn’t reason enough to enjoy them, betacyanin, the pigment that gives beets their powerful crimson color, also helps prevent oxidative stress and inflammation. (Not to mention detoxifying the digestive system, fighting cancer and fatigue and lowering cholesterol!). As a bonus, beets are a great topical humectant, so while you’re making the recipe below, reserve one grated beet and blend with half a cup... Read More
Paula’s Can’t be Beet Hummus
After a sunny morning harvesting bright beets in Gaia Gardens, we were inspired to whip up our favorite make-ahead hummus. Wyoming Chef Paula Currie introduced us to this vibrant appetizer that’s a crowd pleaser anywhere, anytime. The Recipe: 1 large (8-ounce) beet, peeled, cut into 3/4-inch cubes 1 cup drained canned garbanzo beans (chickpeas; from 15 1/2-ounce can) 3/4 cup extra-virgin olive oil plus more for chips 1/4 cup slivered almonds 5 garlic cloves, peeled 1 1/2... Read More
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